A caravan of roving chefs and their 15 guests is currently making its way up the Himalayas toward the base camp at Mount Everest, where, 17,500 feet above sea level and amid the lashing winds and bone-penetrating chill of the Nepalese winter, food will be served.

The One Star House Party, as the project has been dubbed, is preparing 16 more such destination dining experiences, one a month, through 2018, though not all of the destinations are so extreme. Among the chefs involved is James Sharman, a onetime chef de partie at Noma, the influential, soon-to-close restaurant that put Copenhagen on the global culinary map.

The Nepal journey is costing its participants $1,050 each. Down jackets and sleeping bags are included. The group didn’t immediately respond to a request for the menu.

Everest Base Camp is, literally, a trek. Not a quick one, either. The group first flew from Nepal’s capital of Kathmandu to the tiny airstrip at Lukla, undertaking one of the most treacherous landings on the planet. From there they are walking, helped by porters, who are presumably carrying more than the usual amount of kitchen gear on their backs. Most travelers are advised to spend more than a week making their way up to base camp, to allow their bodies to adjust to the altitude.

On the way, the chefs have been collecting local flora for their mountaintop pantry.

Everest Base Camp is no stranger to haute cuisine. Adventurers scaling the great mountain with some of the more full-service expedition companies can enjoy sushi, pork chops and Peking duck alongside their protein bars and instant noodles. A few years ago Glenfiddich sponsored a whiskey tasting there, billed as the world’s highest, that was broadcast live online.

For more earthbound eaters in South Asia, there will be at least one more chance to join the One Star House Party. Their next destination, slated for January, is Mumbai. Reservations aren’t yet being taken.